Three Chili Chicken

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3 Guajillo chilis (soaked in boiled water for 20 minutes)

Ancho chilis (soaked in boiled water for 20 minutes)

Chipotle chilis

5 cloves Garlic

3 shallots diced

2 ½ tbsp Soy sauce

2 tbsp Red wine vinegar

2 limes juiced

¾ cup Olive oil

10 sprigs stripped Thyme

1 tbsp honey

1 tsp ground Cumin

1 tsp black Pepper

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Cilantro Sauce

4 cups loose-packed cilantro

1 jalapeño seeded and rough chopped

2 tsp kosher salt

¼ cup white wine vin

1 lime juiced

1 thumb size piece of ginger

5 cloves of peeled garlic

2 large or 4 medium shallots

¼ cup white sugar

¾ cup sour cream

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Chicken Marinade

1. Soak chili for 20 mins in boiling hot water

2. Saute garlic, shallots, and thyme, then add the chipotle chilis, Soy sauce, Red wine vinegar, lime juice, Olive oil, Cumin, honey, and pepper.

3. Add chili and finely blend until thick. Set aside and let completely cool.

   Chicken Prep

4. Spatchcock a whole chicken

5. (optional) Put chicken on a wire rack and let it set open in your fridge for as long as you have.

6. Pat down the chicken to remove any moisture and rub with about half the marinade. Make sure to get it everywhere, including under the skin, then let it sit in the fridge for as long as you want, but less than 24 hrs.

   Cook the chicken

7. Sear the chicken on medium-high heat, skin side down, with a weighted pan on the back of the chicken.

8. Let the skin crisp for 5 minutes on the stove before placing it into a 400-degree (205 c) oven for 15 minutes.

9. Remove the chicken from the oven and take away the weighted pan before flipping the chicken and returning to the oven for another 30-40 minutes depending on the size of the chicken. Also, be sure to remove the chicken and baste a few times as it cooks.